MX2011000514A - Method for preparing a low viscosity whole grain flour slurry. - Google Patents

Method for preparing a low viscosity whole grain flour slurry.

Info

Publication number
MX2011000514A
MX2011000514A MX2011000514A MX2011000514A MX2011000514A MX 2011000514 A MX2011000514 A MX 2011000514A MX 2011000514 A MX2011000514 A MX 2011000514A MX 2011000514 A MX2011000514 A MX 2011000514A MX 2011000514 A MX2011000514 A MX 2011000514A
Authority
MX
Mexico
Prior art keywords
flour
whole grain
water
water mixture
suspension
Prior art date
Application number
MX2011000514A
Other languages
Spanish (es)
Inventor
Ricardo Pereyra
Original Assignee
Pepsico Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pepsico Inc filed Critical Pepsico Inc
Publication of MX2011000514A publication Critical patent/MX2011000514A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F to about 210° F and reducing the pH of the flour- water mixture by acidifying the flour- water mixture under agitation to obtain a reduced viscosity whole grain flour slurry.

Description

METHOD FOR PREPARING A SUSPENSION OF WHOLE GRAIN FLOUR LOW VISCOSITY FIELD OF THE INVENTION The present invention relates generally to the preparation of a flour suspension. More particularly, the present invention relates to a method for preparing a suspension of low viscosity whole grain flour via acidification.
BACKGROUND Due to high cholesterol, obesity and heart disease problems, many consumers are interested in making healthier choices about their diets. For this reason, there is a need to provide consumers with low-cholesterol, whole-grain products. However, with lifestyles at a rapid pace, it is difficult for consumers to prepare healthy meals or snacks. By . therefore, there is also a need to provide the consumer with nutritious ready-to-eat products.
Although others have tried to make whole grain products drinkable, the texture and properties, such as thinness, thick viscosity and mouthfeel, of the resulting products are undesirable. These undesirable characteristics are, in large part, attributable to the thick viscosity of the whole grain suspensions used in the preparation of the products. Therefore, there is a need for a suspension of low viscosity whole grain flour and method for preparing the same.
Methods traditionally used in the field to reduce the viscosity of whole grain flour suspensions include subjecting the flour suspension to a colloid mill and adding an enzyme to the whole grain flour suspension. Both of these methods have significant disadvantages. For example, the use of a colloid mill to lower the viscosity of a suspension of whole grain flour is extremely time consuming, since the suspension must be treated with the colloid mill for at least 45 minutes. The addition of an enzyme to the flour-water suspension to reduce viscosity is also extremely disadvantageous, since these enzymes must be purchased or manufactured at a significant cost. On the other hand, the enzyme hydrolyzes the starch flour in order to modify the structure of the flour which in turn causes the flour to lose its identity standard as "whole grain". If the flour loses its identity standard as "whole grain" it can not make the health claims approved by the FDA particular related to the flour.
The present invention is directed towards satisfying the need that exists in the field, for an effective method in cost and effective in time to prepare a suspension of low viscosity whole grain flour. The present invention reduces the viscosity of a whole-grain flour-water mixture at least three times. Additionally, if used in a beverage, this reduced viscosity whole grain suspension will provide consumers with a healthy and easily consumable product with improved texture and drinking ability.
SHORT DESCRIPTION The present invention relates to a method for preparing a suspension of low viscosity whole grain flour. It was found that a suspension of whole grain flour with a low viscosity is useful in many applications, in particular, for use in food and beverages. In one aspect of the present invention, a flour-water mixture is prepared and subsequently heated and acidified to significantly lower the pH and reduce the viscosity to obtain a suspension of low viscosity whole grain flour.
In another aspect of the present invention, the reduced viscosity whole grain flour can be added to a beverage.
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to suspensions of whole grain flour. In particular, the present invention relates to a method for preparing a suspension of low viscosity whole grain flour by acidifying a flour-water suspension. Whole grain flour can be derived from oats, barley, wheat, quinoa, corn or mixtures of these grains, although one of ordinary skill in the art would recognize that flours derived from other whole grains can also be used in accordance with the present invention. . "Low viscosity" as used herein means less than about 200 cP when measured at a temperature of about 70 ° C (158 ° F).
In an aspect of the present invention, oatmeal can be used. A suitable oatmeal has at least 50 percent of the flour with a particle size of 73 microns or less. However, one of ordinary skill in the art would appreciate that several particle sizes can also be used.
In accordance with one aspect of the present invention, the whole grain flour is added to the water and mixed until the flour is completely hydrated and dispersed in the water. The water is maintained at a suitable temperature to hydrate the flour, typically about 87.8 ° C (190 ° F) to about 98.9 ° C (210 ° F), for example about 90.5 ° C (195 ° F). Water and flour are usually mixed for at least 15 minutes, for example about 20 minutes. This flour-water mixture can be stirred while it is heated. More particularly, a Scott Turbon High Stress Blender can be used to stir and simultaneously heat the flour-water mixture.
A ratio of flour to water of about 1: 1 to about 1:50 can be used to obtain the flour-water mixture. For example, the ratio of flour to water can be about 1: 8 to about 1:20. Any suitable amounts of flour and water are contemplated, but generally about 1% to about 50% of whole grain flour can be added to about 50% to about 99% water. More specifically, about 5% to about 11% of whole grain flour can be added to about 89% to about 95% water. In one aspect, 8% whole grain flour can be added to 92% water.
According to another aspect of the present invention, a mixture of whole grain flours can be added to the water to form the flour-water mixture. For example, a mixture of oatmeal, corn, quinoa, wheat and barley flours can be used. The flours can be present in various combinations and in various amounts, according to the present invention.
After hydration of the flour in the water, the pH of the flour-water mixture is about 5 to 7, typically about 6. The viscosity of the flour-water mixture is then reduced by acidifying the flour mixture -water for an effective amount of time, generally at least 15 minutes such as for approximately 20 minutes. The acidification of the mixture not only reduces its viscosity, but also lowers the pH of the flour-water mixture to about 2 to about 4, for example about 3.
The flour-water mixture can be acidified using food-grade acidulants. These food-grade acidulants can include phosphoric acid, lactic acid, malic acid and tartaric acid. One of ordinary skill in the art would recognize that other food grade acidulants can also be used in the present invention. Alternatively, or in addition to, the acidification of the flour-water mixture with food-grade acidulants, the mixture can also be acidified using fruit juices. Examples of fruit juices that may be used in accordance with the present invention include, but are not limited to, apple, grape, pear and citrus fruits in general.
The acidification of the flour-water mixture can take place under agitation. A high shear mixer can be used to stir the mixture. Additionally the mixture can be stirred for an adequate amount of time, generally at least 15 minutes, such as approximately. 20 minutes. Although homogenizers are usually used in the field to achieve a homogenous mixture, the present invention reduces the size of the molecule by acidifying the mixture without using a homogenizer and / or other high pressure equipment.
The additional food grade ingredients can also be used in accordance with the present invention. For example, colors, flavors, preservatives, regulatory solutions, proteins, sugars, stabilizers and sweeteners can be added to the suspension of low viscosity whole grain flour. One of ordinary skill in the art would appreciate that the list of food grade ingredients set forth in the immediately preceding sentence is not all inclusive and that other food grade ingredients may also be used in the present invention.
In another aspect of the present invention, the suspension of reduced viscosity whole grain flour is added to beverages such as, but not limited to, ready-to-drink beverages, fruit juices, milk beverages and carbonated soft drinks. This list is not all inclusive and one of ordinary skill in the art would recognize that the suspension can be added to other beverages in accordance with the present invention.
The benefits of the present invention include a substantial reduction in the time and cost to prepare a suspension of low viscosity whole grain flour and a substantial reduction in the viscosity of the suspension as compared to the traditional methods of reducing the viscosity of the suspension. oatmeal suspensions of whole grain. On the other hand, by acidifying the flour-water mixture to obtain a suspension of low viscosity whole grain flour, according to the present invention, the flour is easier to process and the need to grind the whole grain is eliminated. The low viscosity whole grain flour suspension obtained by the present invention also has desirable texture attributes such as reduced and / or eliminated thinness, smoothness, and increased overall mouthfeel and texture, making it an affective and healthy addition to a drink.
An example of the present invention is as follows: Ingredient Quantity (% by weight) Oatmeal grain 6.84 whole Water 89.5 Phosphoric Acid 0.177 Concentrated grape juice 3.6 The whole-grain oatmeal is completely hydrated in water for approximately 20 minutes at a temperature of about 87.8 ° C (190 ° F) using a mixer. of High Cutting Stress Scott Turbon. The mixture of oatmeal. Whole grain-water is subsequently acidified with phosphoric acid and grape juice concentrate for approximately 20 minutes at a temperature of approximately 87.8 ° C (190 ° F) to obtain the suspension of low viscosity whole grain oats. The viscosity of the flour-water mixture before acidification, via the addition of phosphoric acid and the grape juice concentrate, is approximately 1500-2000 cP. The viscosity of the final product is approximately 200 cP.
As described, the present invention provides a method for preparing a suspension of low viscosity whole grain flour, with beneficial attributes and various applications in the food industry and other industries.
The invention can be incorporated in other specific forms without departing from the spirit or essential characteristics thereof. The foregoing modalities, therefore, will be considered in all illustrative rather than limiting aspects of the invention described herein. The scope of the invention is thus indicated by the appended claims, rather than by the foregoing description, and all changes. which come within the meaning and range of equivalence of the claims are proposed to be covered therein.

Claims (26)

1. A method for preparing a suspension of low viscosity whole grain flour, characterized in that it comprises: a) completely dispersing the whole grain flour in water in a ratio of about 1: 1 to about 1:50 at a temperature of about 87.8 ° C (190 ° F) to about 98.9 ° C (210 ° F) to obtain a flour-water mixture; Y b) acidifying the flour-water mixture under agitation to reduce the pH of the flour-water mixture to about 4 to about 2 and to obtain a suspension of low viscosity whole grain flour.
2 . The method according to claim 1, characterized in that the flour-water mixture is stirred using a high shear mixer.
3. The method according to claim 1, characterized in that the flour-water mixture is acidified using at least one food grade acidulant.
4. The method in accordance with the claim 3, characterized in that the at least one food grade acidulant is selected from the group consisting of phosphoric acid, lactic acid, melic acid, tartaric acid and mixtures thereof.
5. The method according to claim 1, characterized in that the flour-water mixture is acidified with at least one fruit juice.
6. The method according to claim 1, characterized in that the flour-water mixture is acidified with at least one fruit juice and at least one food-grade acidulant.
7. The method according to claim 1, characterized in that the pH of the flour-water mixture is reduced to about 3.
8. The method in accordance with the claim 1, characterized in that it also comprises the step of c) add the suspension of low viscosity whole grain flour to a beverage.
9. The method according to claim 1, characterized in that it also comprises the step of d) adding at least one food grade ingredient to the suspension of low viscosity whole grain flour, the at least one food grade ingredient selected from the group consisting of sweeteners, stabilizers, preservatives, sugars, proteins, colors, flavors and mixtures thereof.
10. The method according to claim 1, characterized in that the whole grain flour is completely dispersed in water in a ratio of about 1: 8 to about 1:20.
11. The method according to claim 1, characterized in that the whole grain flour is completely dispersed in water in a ratio of about 1:12.
12. The method according to claim 1, characterized in that the whole grain flour is a mixture of whole grain flours.
13. The method according to claim 12, characterized in that the mixture of whole grain flours is selected from the group consisting of oats, wheat, barley, corn and quinoa.
14. A method for preparing a beverage containing a suspension of low viscosity whole grain flour, characterized in that it comprises: a) completely dispersing whole grain flour in water in a ratio of about 1: 1 to about 1:50 at a temperature of about 87.8 ° C (190 ° F) to about 98.9 ° C (210 ° F) to obtain a mixture of flour-water; Y b) acidifying the flour-water mixture under stirring to reduce the pH of the flour-water mixture to about 4 to about 2 and to obtain a suspension of whole grain flour of low viscosity; c) add the suspension of low viscosity whole grain flour to a beverage.
15. The method according to claim 14, characterized in that the flour-water mixture is stirred using a high shear mixer.
16. The method according to claim 14, characterized in that the flour-water mixture is acidified using at least one food grade acidulant.
17. The method according to claim 16, characterized in that the at least one food grade acidulant is selected from the group consisting of phosphoric acid, lactic acid, malic acid, tartaric acid and mixtures thereof.
18. The method according to claim 14, characterized in that the flour-water mixture is acidified with at least one fruit juice.
19. The method according to claim 14, characterized in that the flour-water mixture is acidified with at least one fruit juice and at least one food-grade acidulant.
20. The method in accordance with the claim 14, characterized in that the pH of the flour-water mixture is reduced to approximately 3.
21. The method according to claim 14, characterized in that it also comprises the step of d) adding at least one food grade ingredient to the suspension of low viscosity whole grain flour, the at least one food grade ingredient selected from the group consisting of sweeteners, stabilizers, preservatives, sugars, proteins, colors, flavors and mixtures thereof.
22. The method according to claim 14, characterized in that the beverage is selected from the group consisting of fruit juices, milk drinks and carbonated soft drinks.
23. The method in accordance with the claim 14, characterized in that the whole grain flour is completely dispersed in water in a ratio of about 1: 8 to about 1:20.
24. The method according to claim 14, characterized in that the whole grain flour is completely dispersed in water in a ratio of about 1:12.
25. The method according to claim 14, characterized in that the whole grain flour is a mixture of whole grain flours.
26. The method according to claim 25, characterized in that the mixture of whole grain flours | Is selected from the group consisting of oats, wheat, barley, corn and quinoa.
MX2011000514A 2008-07-15 2009-05-21 Method for preparing a low viscosity whole grain flour slurry. MX2011000514A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US12/173,452 US20100015306A1 (en) 2008-07-15 2008-07-15 Method for Preparing a Low Viscosity Whole Grain Flour Slurry
PCT/US2009/044869 WO2010008677A1 (en) 2008-07-15 2009-05-21 Method for preparing a low viscosity whole grain flour slurry

Publications (1)

Publication Number Publication Date
MX2011000514A true MX2011000514A (en) 2011-03-24

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MX2011000514A MX2011000514A (en) 2008-07-15 2009-05-21 Method for preparing a low viscosity whole grain flour slurry.

Country Status (6)

Country Link
US (1) US20100015306A1 (en)
CN (1) CN102118979A (en)
BR (1) BRPI0916373A2 (en)
MX (1) MX2011000514A (en)
RU (1) RU2456816C1 (en)
WO (1) WO2010008677A1 (en)

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